This post may contain affiliate sales links. Please see my privacy policy for details.
Zucchini bread has a moist crumb and subtle sweetness. This easy quick bread recipe is packed with summer squash and simply delicious!
Ah zucchini bread… a summer staple. I have made my fair share of zucchini breads over the years and each time I try something different. This loaf has to be my favorite though. It has a moist, tender crumb, but is incredibly light in texture and sweetness. I think it’s everything a zucchini bread should be.
In the past, the I made cinnamon zucchini bread with brown sugar, but this loaf is straight up zucchini mixed in with butter, lemon and vanilla for flavor. I can’t get enough of it! Let’s break down why this recipe works…
Table of Contents
Why this recipe works
I love this zucchini bread because it is subtly sweet with a texture that is light and tender. A lot of zucchini bread is packed with brown sugar and oil that makes a more gummy texture (almost like banana bread). By using only 3/4 cup granulated sugar and butter instead of oil, the texture and flavor is just right. Arguably the most important step is draining zucchini!
How to shred zucchini squash
Shredding and draining zucchini is easy, but takes a few steps. First, wash, dry and cut off the ends of two medium zucchini. If the zucchini is large, cut it in half lengthwise and remove any seeds. You do not need to peel zucchini for zucchini bread. You can use a box grater or food processor to shred the zucchini.
Using a box grater, place grater on firm surfacesuch a cutting board. Hold the box grater firmly in one hand and the zucchini firmly in the other hand. Start to run the zucchini up and down the large hole side of the grater. Continue until zucchini reaches a stub.
Using a food processor, swap out the blade attachment for the shredding disc. Attach the top of the food processor and insert the zucchini in the food chute. Turn on the food processor and use the food pusher to press the zucchini into the bowl of the food processor. The shredding disc will shred the zucchini in seconds!
How to drain shredded zucchini
After you have shredded the zucchini, drape a cheesecloth or kitchen towel over a medium bowl. Place the shredded zucchini in the towel and wrap it up tightly. Squeeze the zucchini in the cloth over the bowl. The cloth will start to absorb the moisture, then trickle out into the bowl beneath it. Get as much moisture out of the zucchini as you can. You can even do this twice with a second kitchen cloth. Discard the moisture drippings and set zucchini aside to use in the recipe.
Step by Step Instructions
Zucchini bread calls for zucchini, flour, baking soda, baking powder, salt, sugar, butter, eggs, yogurt, lemon juice and vanilla.
- Preheat oven to 375 F. Line a 9×5 loaf pan with parchment paper and set aside.
- Shred and drain zucchini (see detailed instructions above). Set zucchini aside.
- Whisk together dry ingredients—flour, baking soda, baking powder, salt. Set aside.
- Mix together wet ingredients—sugar, butter, eggs, yogurt, lemon juice a vanilla.
- Add wet ingredients to dry ingredients. Stir just until combined.
- Stir in zucchini until evenly dispersed. Transfer batter to prepared pan.
- Bake for 55 to 60 minutes until golden brown. Let loaf cool in pan for 10 minutes before removing from pan and cooling 1 hour before serving.
Frequently Asked Questions
How to store zucchini bread: Let zucchini bread cool completely. Wrap it tightly in plastic wrap and store at room temperature for 3 days or in the refrigerator for 5 days. You canalso reheat slices of zucchini bread in the toaster oven.
Can you freeze zucchini bread? Yes, once zucchini bread is cooled completely, wrap it in plastic wrap and then aluminum foil. Place in a freezer safe bag and store on a flat surface in the freezer for up to 3 months. Defrost in the refrigerator before bringing to room temperature and serving.
More zucchini recipes
Do you love zucchini? Here are some recipes you will surely enjoy!
- Cinnamon swirl zucchini cake is also made is a loaf pan, but is sweeter and denser like cake. Oh and it’s topped with cinnamon icing!
- Carrot zucchini muffins are a quick and easy snack!
- Three cheese zucchini galette is a savory option for those of you who love cheese.
- Chocolate zucchini banana bread will satisfy your sweet tooth in no time.
- Fudgy zucchini brownies from Country Clever blog
- Zucchini coffee cake from Sweet Cayenne blog
I hope you enjoy this zucchini bread recipe! It is certainly one of my favorites. I make it numerous of times over the summer and friends love it! If you have ripe bananas, I encourage you to try my zucchini banana bread as well. When you try this recipe be sure to tag @ifyougiveablondeakitchen on social media so I can see your creation!
Get the Recipe: Zucchini Bread
Yield: 10 slices
Prep Time: 10 minutes mins
Cook Time: 50 minutes mins
Total Time: 1 hour hr
Zucchini bread has a moist crumb and subtle sweetness. This easy quick bread recipe is packed with summer squash and simply delicious!
5 (5 ratings)
Print Recipe Rate Recipe Pin Recipe
Equipment
Ingredients
- 1 pound zucchini squash, (about 2 medium zucchini)
- 2 cups (250 g) all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup granulated sugar
- 6 Tablespoon unsalted butter, melted
- 2 large eggs, room temperature
- ¼ cup plain yogurt, room temperature
- 1 Tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract, optional (encouraged if you like noticeable sweetness in your zucchini bread)
Instructions
Preheat oven to 375° F. Line a 9-inch by 5-inch loaf pan with parchment paper and set aside.
Wash, dry and cut the ends off the zucchini. Shred the zucchini using a box grater or food processor. Drape a cheesecloth (or kitchen towel) over a medium bowl. Place shredded zucchini in the cloth and wrap it tightly. Remove moisture from the shredded zucchini by squeezing and ringing the kitchen cloth. Allow the bowl to catch the drippings (discard the excess moisture). Unwrap the shredded zucchini from the cloth and place the squash in a separate bowl. Set aside.
In a large bowl, whisk together flour, baking soda, baking powder and salt. Set aside.
In a medium bowl, mix the sugar, butter, eggs, yogurt, lemon juice and vanilla until combined. Pour wet ingredients into the bowl of dry ingredients. Stir together by hand until most of the flour is absorbed (it's okay if there are a few pockets of flour. They will get mixed in with the zucchini). Add the shredded zucchini and mix until dispersed through the batter (avoid over mixing).
Transfer batter to prepared loaf pan. Bake zucchini bread at 375° F for 55 to 60 minutes or until the loaf is golden in color and a toothpick inserted in the center comes out with little to no crumbs. Let loaf cool in the pan for 10 minutes then use ends of the parchment paper to lift it out of the pan to a wire rack to cool for 1 hour before serving.
Notes
- Yogurt adds moisture and richness to zucchini bread. Whole, low-fat or nonfat work this recipe. If you use greek yogurt, thin it out with 1 or 2 teaspoons of milk.
- Lemon juice (fresh squeezed!) will not be very noticeable in the bread, but it enhances the zucchini flavor. If you want, you can omit it.
How to store zucchini bread: Let the loaf cool, wrap it tightly in plastic wrap or aluminum foil and store at room temperature for 3 days. If store in the refrigerator, it will last 5 days.
How to freeze zucchini bread: Let the loaf cool completely, wrap it tightly in plastic wrap or aluminum foil. Place in a freezer safe bag and store in the freezer for up to 3 months. Defrost in the refrigerator before bringing to room temperature and serving.
High altitude adjustments: Decrease baking soda and baking powder to 3/4 teaspoons each. Add 2 teaspoons milk and 1 tablespoon flour. Oven temperature will remain the same, but check the loaf at 50 minutes to see if it’s done.
Serving: 1slice, Calories: 235kcal, Carbohydrates: 36g, Protein: 5g, Fat: 8g, Saturated Fat: 5g, Cholesterol: 52mg, Sodium: 247mg, Potassium: 207mg, Fiber: 1g, Sugar: 17g, Vitamin A: 354IU, Vitamin C: 9mg, Calcium: 43mg, Iron: 2mg
Author: Haley D Williams
Course: Bread, Breakfast
Cuisine: American
